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Oriental Rice

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Nutrition FactsServings and TimesIngredients and Preparation

Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.

Nutrition Facts

Serving Size ½ cup
Calories 139
Total Fat 5 g
Saturated Fat less than 1 g
Cholesterol 0 mg
Sodium 86 mg

Servings and Times

Servings 10

Ingredients and Preparation

Ingredients Measures
Water 1½ cups
Chicken stock or broth, skim fat from top 1 cup
Uncooked long-grain white rice 1 1/3 cups 
Vegetable oil 2 teaspoons  
Finely chopped onion 2 tablespoons
Finely chopped green pepper 2 tablespoons
Chopped pecans ½ cup  
Ground sage ¼ teaspoon
Finely chopped celery 1 cup
Sliced water chestnuts ½ cup  
Nutmeg ¼ teaspoon
Black pepper to taste  

Directions

  1. Bring water and stock to a boil in medium-size saucepan.
  2. Add rice and stir. Cover and simmer for 20 minutes.
  3. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
  4. Heat oil in large nonstick skillet.
  5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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